Sriracha cream rigatoni

Name: Sriracha cream rigatoni
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 acorn squash; 1 packages frozen broccoli; 1/2 cup ramano cheese; 2 cup rigatoni; 1 sriracha; 1 black pepper

JesseGirl42 @cook_2847489

Sriracha cream rigatoni

JesseGirl42 @cook_2847489

Saved

Ingredients

45 mins

4 servings

1acorn squash
1 packagesfrozen broccoli
1/2 cupramano cheese
2 cuprigatoni
1sriracha
1black pepper

Saved

Steps

45 mins

1

Slice acorn squash in half, scrape out seeds. Place on cookie sheet, flesh side down, and bake at 400 for 25 minutes.
2

Cool pasta by box directions, al dente. Drain.
3

Cook broccoli. Set aside.
4

Remove squash from oven, allow to cool slightly, 5 minutes.
5

Scrape squash out of skin straight into food processor.
6

Blend with quarter cup ramano, sriracha( to your taste) start with 2 tbls. Dash of black pepper.
7

Pulse until creamy.
8

Pour pasta into oven safe baking dish. Add cream sauce and broccoli. Stir.
9

Sprinkle remaining ramano on top. Broil on low for 5-8 minutes.
10

Enjoy